Brown Sugar Kitchen waffles (split from San Francisco board)
Please do! Googling only found Jonathan Gold's description:
"it was almost as if I had never tasted a waffle at all. Because Brown Sugar’s waffles, so violently risen that it is as if the batter had tried to lift itself from the devilishly hot waffle iron toward the firmament, are so light and so crisp that they are almost a different species, waffles wrenched into the next state in their development."
It should be in the August 2009 issue, but it doesn't show up on Epicurious.
Still endeavoring to track down that wayward issue, but Googling "brown sugar kitchen waffle recipe", the first hit yields someone's blog, and clicking the cached link pulls up a recipe that, to my memory, sounds pretty much like the published recipe from that issue of Gourmet. Give it a whirl, and see what you think!
Ah, awesome, thanks! Here's the recipe, I'll try it this weekend and report back.
Cornmeal Waffles from Gourmet August 2009, adapted from Brown Sugar Kitchen
makes 8-12 waffles (depending on the iron)
2 1/4 (or 1 packet) of active dry yeast
1/2 cup warm water (105-115 degrees F)
2 large eggs
2 cups whole milk
2/3 cup stone-ground cornmeal
1 1/3 cups all-purpose flour
1 tsp sugar
1 1/2 tsp kosher salt
1 stick unsalted butter, melted and cooled
1/4 tsp baking soda
Stir together yeast and warm water in a large bowl and let stand until foamy, about 15 minutes. Whisk in eggs and milk until combined well. Whisk in cornmeal, flour, sugar and salt until smooth, then whisk in butter. Cover with plastic wrap and chill in the refrigerator overnight.
Preheat waffle iron and brush with oil or spray with nonstick spray if necessary (my waffle iron is already nonstick and has no issues with sticking).
Add baking soda to batter and whisk until smooth. Cook waffles in waffle iron. (Amount of batter per waffle and cooking time varies with different waffle irons. I used 1/3 cup batter for each of mine.) Serve with butter and maple syrup.
You can keep cooked waffles warm in a 250F oven while cooking the rest of the batter. Since there are only two of us, I serve the first two waffles out of the oven right away and leave the waffle iron on, and then as we’re finishing up our first and getting ready for seconds, I prepare fresh ones.
Brown Sugar Kitchen
2534 Mandela Pkwy, Oakland, CA 94607
I haven't has these at Brown Sugar Kitchen, but as soon as I read the description, "so light and so crisp that they are almost a different species, waffles wrenched into the next state in their development," I knew they had to be yeasted waffles (the very best waffles I've ever made, and they do fit that description). The recipe above is essentially Marion Cunningham's recipe from her Breakfast Book (found many places online and reprinted in other cookbooks), except replacing some of the flour with cornmeal Otherwise same amounts of ingredients. I have been tempted to try cutting the butter in half, but I expect the high amount of butter contributes to their wonderful texture. Cunningham's recipe leaves the eggs out of the initial mixture, which can be left at room temp overnight, and adds them with the baking soda in the morning. Oh, I've only made them with low-fat milk. Still awesome, and a wee bit "lighter."
re: Caitlin McGrath
I made the recipe this weekend and it turned out good! I'm definitely not a cook by any means, but it was very simple to follow. I got that "light" texture (with a stick of butter, haha) I loved from BSK. But what I missed was the delicious butter/cinammon they add on top. Great alternative to leaving the house and waiting in line though!